Chestnut Free Mediterranean Marinated Olives
Briny, herby, and deeply fragrant, these marinated olives are the kind of effortless appetizer that looks like you spent way more time than you actually did. A warm bath of extra-virgin olive oil carries sliced garlic, rosemary, thyme, and lemon zest straight into every olive, while a pinch of turmeric and ginger add a subtle warmth that makes the whole thing feel a little unexpected. The technique is simple — just a few minutes on the stovetop and a splash of fresh lemon juice before pouring everything over your olives — but the result tastes like something you'd find at a good Mediterranean table. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. After a short rest in the fridge, the flavors meld into something genuinely special, and a scatter of fresh parsley right before serving makes them look as good as they taste. Serve them alongside crusty bread, a cheese board, or straight from the jar — no judgment.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 ½ cups mixed olives (such as castelvetrano, kalamata, and cerignola), pitted or whole
- ⅓ cup extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 strip lemon zest (about 3 inches), pith removed
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Drain the olives and pat them dry with a paper towel, then transfer to a clean jar or heatproof bowl.
- 2
Combine the olive oil, garlic, rosemary, thyme, lemon zest, turmeric, ginger, and salt in a small saucepan over medium-low heat. Warm until the garlic is fragrant and just beginning to turn golden at the edges, about 3–4 minutes — watch closely, as the garlic can brown quickly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!